Salsa Chicken Salad

Main dish salads are great for hot summer days. This recipe takes a little bit more time to prepare because of the time involved in washing and chopping the fresh cilantro, but if you love cilantro as much as I do, you won't mind. The dried cilantro just doesn't have the wonderful fresh flavor needed for a cold salad. A few members of the family working together will make short order of the preparations. We enjoyed cold slices of cantaloupe alongside our salad, with Chocolate Raspberry Squares, posted on 8/27/12, for dessert. Yummy!

Recipe:

1 tbsp. olive oil
1 tsp. salt
1-1/2 cups instant brown rice
1-1/2 cups water
2 cups cooked cubed chicken
2 garlic cloves, minced or 1/2 tsp. garlic powder
1/4 cup mayonnaise, light is fine
1/2 cup salsa or picante sauce
1/2 cup coarsely chopped fresh cilantro
1 tsp. fresh lime juice
1 can (16 oz.) black beans, rinsed and drained
6 green onions, including tops, chopped (about 1/2 cup)
3 tbsps. canned diced green chilies
salt and pepper to taste

1. Combine olive oil, salt, rice and water in a microwave safe bowl. Cover and cook on high power for 10 minutes, or until rice is tender. Remove from microwave and let sit to steam for 5 minutes. Uncover and refrigerate for 2 hours.
2. Combine rice, chicken, beans, green onion and chilies in a salad bowl.
3. Combine garlic or garlic powder, mayonnaise, salsa, lime juice and cilantro in a small bowl; stir into salad. Cover and refrigerate for 1 hour to blend flavors. Taste and add salt, pepper and more lime juice, if needed.

Yield: 6 cups
4.4 grams fiber per cup